Steps

1. Cut Bacon 30g into bite-sized pieces using kitchen shears.
   🕒 02:48
2. Heat Olive Oil 1 tbsp in a frying pan and lightly fry the cut bacon.
   🕒 03:20
3. Once the bacon is crispy, add Bean Sprouts 200g and stir-fry until slightly wilted.
   🕒 03:36
4. Transfer the stir-fried bean sprouts and bacon to a bowl.
   🕒 04:43
5. To the transferred bean sprouts and bacon, add Salt ⅓ tsp, MSG(Ajinomoto) (MSG) 5 shakes, Vinegar 1 tbsp, and Sugar 1 tsp, and toss while still hot. [Tip!] Adding sugar and MSG(Ajinomoto) (MSG) to the vinegar creates an umami flavor similar to sushi vinegar.
   🕒 04:51
6. Once cooled to room temperature, chill in the refrigerator.
   🕒 05:51
7. Boil water in a pot and blanch Bean Sprouts 200g for 20 seconds.
   🕒 07:01
8. Rinse the blanched bean sprouts in cold water. Once cooled, squeeze out excess water thoroughly. [Tip!] Rinsing in cold water helps the seasonings absorb better. Squeezing thoroughly allows the flavors to meld.
   🕒 07:33
9. Transfer the squeezed bean sprouts to a separate bowl.
   🕒 08:17
10. To the transferred bean sprouts, add Salt 1 pinch, Sugar 1 pinch, Ichimi Togarashi (Japanese chili powder) ½ tsp, Bonito Powder 1g, MSG(Ajinomoto) (MSG) 5 shakes, Ground Sesame Seeds 1 tsp, and Garlic Powder 6 shakes. [Tip!] Adjust the amount of Ichimi Togarashi to your preference. Bonito powder and MSG(Ajinomoto) (MSG) deepen the umami flavor. Garlic powder has a milder aroma; if substituting with grated garlic, use a small amount.
    🕒 08:19
11. Furthermore, add Gochujang 1 tsp, Soy Sauce 1 ½ tsp, and Fish Sauce ½ tsp and mix. [Tip!] Fish sauce is used for its characteristic fish sauce flavor. If unavailable, soy sauce can be used as a substitute.
    🕒 09:30
12. Finally, add Sesame Oil 1 ½ tsp and mix everything well.
    🕒 10:08
13. Plate the dish, and sprinkle Dried Parsley to taste over the marinade.
    🕒 10:52